Pumpkin Pie

Originally in the 1994 cookbook

9 inch pie:
1 pie crust
2 eggs
1 can (1 pound) pumpkin (2 cups)
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 2/3 cups evaporated milk


  1. Heat oven to 425 degrees F.
  2. Prepare pastry.
  3. Beat eggs slightly with rotary beater; beat in remaining ingredients.
  4. Pour into pastry-lined pie pan.
  5. Bake 15 minutes.
  6. Reduce oven temperature to 350 degrees F. Bake 45 minute longer or until done.

To prevent spills, place pie pan on open oven door or on oven rack when filling.


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